3 c All-purpose flour
2 ts Double-acting baking powder
1 ts Baking soda
1 ts Salt
2 tb Sugar
2 Garlic cloves; minced
1 ts Crumbled dried rosemary
1 ts Freshly ground black pepper
1/2 c Drained and chopped
-sun-dried tomatoes;
-reserving 2
; packed in oil, tablespoons
-of the
; oil
2 lg Eggs
1 1/2 c Milk
3 tb Vegetable shortening; melted
-and cooled
1/2 c Chopped pitted Kalamata or
-other
; brine-cured black olives
2 tb Drained bottled capers;
-minced
1/2 c Minced fresh parsley leaves;
-(preferably
; flat-leaved)
1 c Freshly grated Parmesan
Into a bowl sift together the flour, the baking powder, the baking soda,
the salt, and the sugar. In a small skillet cook the garlic with the
rosemary and the pepper in the reserved oil from the sun-dried tomatoes
over moderately low heat, stirring, until it is softened and fragrant but
not brown. In a large bowl whisk together the eggs, the milk, the
shortening, and the garlic mixture, add the flour mixture, and stir the
batter until it is just combined. Stir in the sun-dried tomatoes, the
olives, the capers, the parsley, and the Parmesan, divide the batter among
4 buttered and floured loaf pans, each 5 3/4 by 3 1/4 by 2 inches, and bake
the breads in the middle of a preheated 350F. oven for 35 to 40 minutes, or
until a tester comes out clean. Remove the breads from the pans and let
them cool, right sides up, on a rack. The breads keep, wrapped well in
plastic wrap and foil, chilled for 1 week or frozen for 1 month.
Makes 4 small loaves.
Yields
1 servings